Al Pastor Street Tacos

• 5 guajillo chiles, stemmed and seeded
• 4 ancho chiles, stemmed and seeded
• 3 whole garlic cloves, in skin if possible
• 1 Tbsp Mexican oregano
• ½ tsp ground cumin
• ½ tsp black pepper
• 2-3 Roma tomatoes
• ½ cup pineapple juice
• 2 Tbsp cider vinegar
• Salt, to taste
• 1 lb Curly’s by Smithfield^® Natural Pulled Pork, thawed
• 6 corn tortillas
• 1 cup ¼”-diced fresh pineapple, grilled, for garnish
• 1 cup red onion, ¼”-diced, for garnish
• Queso fresco, for garnish
• Chopped cilantro, for garnish
• Limes, cut into wedges, for garnish

• 4 cups Salad Mix (recipe follows)
• 4 oz shredded cheddar cheese
• 16 oz Smoke’N Fast^® All-Natural Applewood Smoked CarveMaster^® Ham
• 8 oz Bourbon BBQ Dressing (recipe follows)
• 2 Hawaiian sweet rolls

Salad Mix:

• 4 oz green cabbage
• 4 oz kale
• 4 oz Brussels sprouts

Bourbon BBQ Dressing:

• ½ cup mayo
• ½ cup BBQ sauce
• 2 Tbsp apple cider vinegar
• 1 Tbsp of bourbon brown sugar seasoning
• ¼ cup diced yellow onion
• 1 tsp chopped parsley, for garnish

• Olive oil, as needed, divided
• 4 cups Tomatillo Salsa Verde (recipe follows)
• 4 cups fried tortilla chips
• 8 eggs
• 16 oz Pork Belly, smoked and cut into bite sized pieces
• 4 Tbsp BBQ Seasoning Mix (recipe follows)
• 8 Tbsp cilantro leaves, chopped, for garnish
• 8 Tbsp sour cream, for garnish
• 2 limes, sliced, for garnish
• 2 avocados, sliced, for garnish
• 1 cup sliced red onion, for garnish